I recently discovered that chronically low calcium intake had been negatively impacting my yoga practice and overall pain levels for months. One thing lead to the next and I started figuring out ways to regularly incorporate calcium rich foods into my meals and snacks without consuming a ton of dairy. Dairy and I’s relationship is the textbook definition of toxic: I love dairy. Dairy doesn’t love me back.
For good measure, and because I have a 26 year history of skeletal woes, I started taking a plant based calcium supplement and trying out a variety of calcium rich recipes. I also compromised by getting some fortified coconut milk to splash in my coffee every morning in addition to the canned version I love with two whole ingredients in it: organic coconut and filtered water. Who doesn’t love a brief ingredient panel? I know I found an even deeper appreciation for that simplicity after reading 8 different brands of coconut milk only to discover there was one 1 that didn’t have added sugar or nasty carrageenan.
Truly great food comes from taking a few, simple ingredients and combining them in a way that lets the food speak for itself. Cucumbers, pistachios and dill are all classic ingredients that please a crowd. Not to mention they’re loaded with nutrition. Up the game with pumpkin seeds, parsley and extra virgin olive oil and you have a recipe for delicious success.
I love to bring these herbed pistachio crumble stuffed cucumbers to parties. That’s partially due to be raised to bring the host a gift and to make sure there is something I can eat at the party. Life hack: woo your host and circumvent eating food that’ll undo your health progress by bringing a healthy dish of you own. This is particularly helpful when you’re focusing on eating well and/or have a food sensitivity.
Pesto is hands down one of the best ways to add a mega pop of nutrition to any recipe. Greens pack a motherload of amazing nutrients and blending them with healthy oil, nuts and herbs only condenses the nutritional offerings and flavor!
Yields: 2 Cups
2 Cups Fresh Spinach
2 Cups Fresh Basil
½ Cup Pine Nuts
½ Cup Shaved Parmesan Cheese
4 TBS Healthy Oil of Choice – I used 2 TBS Grapeseed Oil & 2 TBS Olive Oil
1 TBS Apple Cider Vinegar – Raw, Organic, Unfiltered, with the Mother
2 Cloves Garlic, Minced
2 TBS Water
1 Tsp. Black Pepper
Combine all ingredients in blender and puree until desired consistency.
To make a Paleo-friendly, vegan, dairy free version replace cheese and oil with a large avocado.
This recipe was born by complete chance! The grocery story happened to have organic chives and portabella mushrooms on clearance for .89ȼ and .99ȼ respectively. I felt as though I was being challenged Chopped style! Challenge accepted.
Using nothing more than my $1.88 in grocery store steals and what I already had on hand, I wanted to create a recipe that was simple, delicious, and nutritious. This recipe had to be completed within 24 hours, because according to the label, the mushrooms and chives would expire at exactly midnight. Goodness knows that if you don’t eat something by the exact expiration date it’ll explode. SMH.
Opening the fridge to pop my divine, discount goodies in, I noticed that I had half a baked sweet potato on hand. Clearly the Universe wanted me to make vegetarian, gluten-free, dairy-free stuffed mushrooms!
After all was said and done the recipe turned out delicious & was incredibly easy to make. The nutrition analysis showed that each bella packed a nutritional punch of only 166 calories, yet tons of protein, fiber, vitamin A, vitamin K, calcium, iron, magnesium and potassium! Essentially this recipe is great for healthy skin, weight loss, gym gains and simply having a delicious stuffed mushroom.
2 Portabella Mushrooms
½ Baked Sweet Potato - Colors will vary. That happens in nature.
1 Shallot or Small Onion
1 Clove Garlic
1 Kale Leaf, Destemmed & Chopped
2 Tsp Grapeseed Oil, Divided
1 Tsp Garlic & Herb Seasoning (No Salt or Preservatives)
1 Tsp Paprika
½ Tsp Coriander
To be honest, there are a lot of gluten free baked goods out there that are awful. Straight up horrible. At some point along the way in this gluten free craze, manufacturers decided that it doesn’t matter if gluten free food products weigh 10 pounds, cause horrible gastric distress and taste like eating a heavily used cardboard box. The worst offender: gluten free bagels.
Gluten free bagels have a texture that feels an awful lot like trying to chew through a fleece blanket. Even if you toast them (why the frack wouldn’t you toast them), the texture issue is not resolved or even slightly better.
Once you choke down this faux-bagel wad, you now have 18 hours of gastric misery to look forward to. It will sit dead center of your intestinal track stirring up a gassy ruckus on both sides of its obstructiveness and make you feel like eating the wheat you’re allergic to was a better choice.
This all translates into the saddest loss to the gluten and wheat sensitive/allergic peeps of the world: the everything bagel is nothing now. Toss one in the bin for your homies. It’s a tragic loss.
That’s where the inspiration for this recipe came from. Named after my dear friend who truly feels the deep pain of the nothing bagel conundrum abyss. I created this very recipe so she, and everyone else, could enjoy a gluten free everything bagel morning.
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